Preparation

• In a medium Dutch oven or other heavy-duty pot, heat the oil over medium heat. Add the onion and garlic, and cook, stirring often, until soft and beginning to turn golden, 5 minutes.
• Add the tomatoes, jalapeño, and green chiles, and cook, stirring occasionally, until the tomatoes just begin to reduce and soften, about 4 minutes. Remove from the pot and set aside.
• Add the vinegar, mustard, sugar, Worcestershire, agave, soy sauce, tomato paste, black pepper, salt, pepper flakes, chile powder, cumin, and zest to the pot. Bring to a boil over medium-high heat, stirring occasionally.
• Once the mixture reaches a boil, turn off the heat, and return the tomato mixture to the pot. Let sit for 30 minutes for the flavors to meld. Store the sauce in an airtight container in the refrigerator for up to 2 weeks. Garnish with the cilantro just before serving.